Musroom Burger

What You Need

• 3/4 cup diced fresh mushrooms
• 1 15 ounce can pinto beans
• 1 tsp parsley
• salt and pepper to taste
• oil for frying
• 2 tbsp vegetable oil
• 1 onion, diced
• 1 clove garlic, minced
• 3 green onions, diced
• 1/2 tsp cumin
• Burger Buns

Sautee onions & garlic in olive oil for 4 minutes, or until onions are soft. Then add green onions, cumin and mushrooms cooking for about4-6 minutes. Please put aside. Smash the beans in a food processor Add the mushrooms, beans, parsley, salt and pepper. Now Stir! Shape the mixture into a pattie. Heat two tablespoons of olive oil and cook the patty until the veggie burgers are finished, Cook 3 minutes on each side. Place on buns and put on toppings of your choice.

Buffalo Tempeh Wings

What you Need
1 block tempeh
1 cup (roughly) vegetable oil
1 cup Buffalo-style sauce
celery

salad dressing

Directions
Heat oil over medium-high heat in a skillet- make it at least a half inch deep.
Now, cut the tempeh into half-inch thick slices. Set them aside on a plate.
Now put the tempeh into the oil and fry for 10 minutes, turning it so it gets a, dark golden color.
Once dark and crispy, use aspoon or spider to pull them out of the oil, and drain them on the paper towels/plate.
Put Buffalo sauce into a bowl, adding a few of the tempeh pieces. Mix them around to coat them, now cover the bowl and shake. Do this till they are each done.
Serve with celery sticks, and salad dressing for dipping.

Veggie Sloopy Joes

What you Need

1 pound of Boca or Morning Star ground beef

3/4 cup ketchup

3 teaspoons brown sugar

salt

ground black pep

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/2 teaspoon garlic powder

1 teaspoon prepared yellow mustard

Hamburger Buns

1. In a skillet cook the boca/morning star ground beef, green pepper and onion together.
2. Add in garlic powder, ketchup, mustard and brown sugar; and mix it. Turn down heat and let it, and simmer for 25 minutes. Season it with salt and pepper. Scoop the sloopy joe mix onto the hamburger buns.

Beef Tacos

What You Need

Taco Shells

Taco Seasoning

Boca or Morningstar Ground Beef

Tomato's

Sour Cream

Shredded Lettuce

Directions

Cook the boca or morningstar ground beef, adding in taco seasoning. Place shell on plate. Add ground beef. Next add tomato's, sour cram, and shredded lettuce.

Tofu Kaboobs

What You Need

To Marinate you need

1 teaspoon freshly-ground black pepper
1 1/2 teaspoons dried oregano
2 cloves garlic, mashed

1/2 cup olive oil
3 table spoons of lemon juice
2 teaspoons salt

Then you need

1 package of extra-firm tofu, cut into 1-inch a piece

4 red onions
2 green zucchini, cut into 1-inche a piece
2 summer squash, cut into 1-inche a piece
12 seamed mushrooms
1 red pepper, cut into 1-inch a pieces

Directions

1. In a small bowl mix marinating mix in a small bowl.2.Put vegetables and tofu in a 2 gallon zipper bag. Pour the marinade and coat the tofu and vegetables in a sealed bag refrigerated for 2-3 hours. 3. When cooking put veggies and tofu on the kabob rods, when using rotisserie, or skewers if using grill. Grill on rotisserie until vegetables are golden. 20 minutes.

Beans and Wienies

What you need

4 Tablespoons of BBQ sauce

8 Smart Dogs vegetarian hot dogs

2 teaspoons dry mustard

2 (16 ounce) cans baked beans

Directions

1. Insie a a saucepan filled with water, boil the veggie dogs for 5 minuts.
2. In another saucepan, put barbeque sauce, dry mustard and baked beans together. Stir it and heat.
3. Once the veggie dogs are cooked, cut them up and add them to the mixture for 10 or until heated.

Hungarian Stuffed Cabbage vegetarian style

What you need

1 Large cabbage
½ kilogram of Boca Ground Crumbles

1 1/4 cups Long grain white rice

salt

pepper

1 Onion

Red Hungarian Paprika

3 Large fresh garlic cloves pressed

2-3 Eggs

2 small cans of contadina tomato paste

1 kilogram Saurkraut

Oil and flour

Directions

1. Remove the cabbages core. Separate the leaves and boil uncovered. 5 minutes or until soft enough for rolling. Let dry .

2. Combine the Boca Ground Crumbles, rice, eggs and spices, mixing with your hands. Spread out a leaf of cabbage and put around 2 tablespoons of mixture in the center. Fold the sides up and roll the ends. Continue this process with the rest of the cabbage.

3. In a pot, start adding chopped cabbage with sauerkraut. Then add the the stuffed cabbage. Put one otherr layer of chopped cabbage and sauerkraut on that, then another layer of stuffed cabbage. Keep going doing this till your out of stuffed cabage.

4. Add tomato saft, and the water. Simmer for one and half hour.

5. Make roux. 1 tablespoon of oil, 1 tablespoon of flour, paprika

6. Serve stuffed cabbage with sour cream.